80-something Birthday Party

My nanna turned 83 last week, and some of the family got together on Sunday to celebrate.  It was a low-key lunch (by her request) and everyone brought along a couple of dishes to share.  I decided to make a Quiche Lorraine and a Zucchini Slice.

Rolling out pastry in 37 degree, high humidity weather is challenging.

On a hot day especially, but really, any time you make pastry, I thoroughly recommend chilling as much as possible.  Chill the diced fat and flour in the bowl for ten minutes or so before rubbing in.  Chill the pastry, wrapped in clingfilm, for a good half hour or more before rolling out.  Chill the rolled out pastry, in its tart tin or pie dish, in the freezer for 10 minutes before forking the bottom and baking.

Quiche is one of my favourite dishes to make for a simple home lunch or dinner, or for taking along to a shared brunch or lunch.  It's easy to make (ridiculously so), and the homemade versions are generally a billion times better than anything bought (both my mother and The Daddy hate quiche, but love my homemade quiches).

It's so easy to make lots of different varieties off the same base (blind baked shortcrust base, with egg custard mixture, then just add whatever filling you want - spinach and feta, bacon and onion, leek, mushroom, smoked salmon and dill etc).

 Here is my recipe for quiche (with the Lorraine version instructions).  I have given very 'shorthand' pastry instructions, you might need more info if it's your first time making pastry.  PIE by Ken Haedrich is the best, best, best book on pastry I know of.

Quiche Lorraine

Prepare your shortcrust pastry (rub 125g cold butter into 250g plain flour, add enough chilled water with a squeeze of lemon to just bring it together, press into a fat disk, chill in plastic wrap for 30 minutes or more).

Roll out, and press into a 23cm loose-bottomed flan tin (I use a non-stick one, generally).  Chill in the tin, in the freezer, for 10 minutes, then remove and poke several holes in the bottom with a fork.

Blind bake at 200 degrees for 15 minutes with foil and beans inside, and 10 minutes without.  Brush an eggwhite over the bottom, thinly, then stick back in the oven for a few minutes to set (this helps keep the pastry crispy with the wet filling).

Now, fry together around 200g bacon (5 small-ish free range rashers) with a large, diced brown onion.  You want them softened and lightly browned.  Set aside.

In a large mixing jug, combine 4 eggs plus one yolk (if you used the white when blind baking the pastry, otherwise don't worry), together with 3/4 cup of cream, 1/2 cup milk, salt, pepper and freshly grated nutmeg.  Add in the onions and bacon.

Pour the filling into the pastry shell - if you have any leftover filling, you can pour it into a ramekin or two and bake them separately.

Bake the quiche at 160 degrees for around half an hour, or until just set - ideally, the middle would still have a faint touch of jiggle to it.

Serve warm or at room temperature, with a green salad and some tomato relish!

Now, you can use whatever filling you want instead of the bacon and onions.  Just remember the ratio for the custard of one egg to every quarter cup of milk or cream - most recipes use one egg to every 1/2 cup, and please feel free, but I prefer a much eggier quiche, with plenty of filling as well!

I also made a Zucchini Slice.  This one is a real winner - delicious, dead easy, appeals to kids and adults alike, lovely served cold for lunches during the week, and you can vary the fillings as well.

It's a perfect dish for Baby Led Weaning, as it's high in protein, veggies and easy to eat cut into 'fingers'.  You can omit the bacon and salt if you are cooking for a baby.

I think the original recipe came from a website, possibly Taste.com.au, but it was given to me by a former colleague.

Zucchini Slice

Preheat oven to 160 degrees.  Line bottom and two longest sides of a 20x30cm slice tray, or roughly similar size, with baking paper.

Beat together, with a whisk, 5 eggs and 150g self raising flour, sifted, until smooth and lump-free.

In a large bowl, combine this with

• 375g grated zucchini (squeeze out excess moisture if it seems wet)
• 1 cup grated cheese
• 1/4 cup milk or cream
• Tablespoon of olive oil
• Salt and pepper
• 200g diced bacon
• 1 large diced onion (note - I generally fry the bacon and onion together to lightly brown, first, for improved taste.  But it's not the end of the world if you don't)

Once everything is mixed together, pour into the prepared tray and bake for 30-45 minutes, or until just set (don't overcook).

I like to cover the top with sliced tomatoes or cherry tomatoes prior to baking.  You can also try replacing the zucchini with grated sweet potato or spinach.  You could add cubes of feta.  You could use ham instead of bacon.  Try smoked salmon and leek instead of bacon and onion.  Add capsicum or corn to the zucchini recipe.  Try adding a big dollop of pesto.  All of these variations work beautifully.

This slice is one of Tabitha's favourite foods, and gets pulled out most weeks here.  It's a great way to serve protein and vegetables.  I often cook it with no bacon, or just a single rasher, if I'm making it primarily for Tabitha, and I won't add extra salt.

Mum made a pretty layered sponge cake, with fresh raspberries and raspberry jam with the whipped cream filling: